Celebrate the Seasons Issue 3

In Issue 3 (April 2015)

  • Mixed Grill Salad with pineapple & peaches
    There’s no easier way to add loads of flavor to a healthful salad than to employ an all-time favorite technique — grilling.
  • Lemon-Curry Vinaigrette
    A homemade vinaigrette tastes much better than anything you get from a store — and there are no added stabilizers or preservatives.
  • Blackberry Shrimp Salad with goat cheese crostini
    When dinner is both delicious and good for you, it makes your heart sing. This salad does that in more ways than one.
  • Blackberry Dressing with fresh mint
    Made with fresh blackberries, this is anything but your average salad dressing. Its dramatic color is a feast for the eyes and mouth.
  • Rémoulade Chicken Salad Sandwich
    Rémoulade — a favorite Louisiana sauce — makes this colorful chicken salad sandwich uniquely scrumptious. Go the extra mile and make bread boats out of baguettes for an impressive look.
  • Barbecue Macaroni with corn & scallions
    Macaroni salad is always a great side dish. This one, made with the flavors of barbecue, is sure to be a welcome addition to the table.
  • Smoked Salmon & Egg Sandwiches with dill spread
    With just three stacked ingredients and a simple spread, this healthier version of lox and schmear doesn’t forgo any flavor.
  • Herbed Potato Chips
    These chips have all the crunch and salty flavor you want. It’s hard to believe you can get a generous portion for around 100 calories.
  • Mushroom Sliders with avocado & blue cheese
    These vegetarian sliders are so good you won’t miss the meat. Mushrooms have a naturally meaty taste and texture that makes them a delicious, fat-free substitute for beef patties.
  • Fresh Asparagus Salad with fennel and grapefruit
    Crisp-tender asparagus, fennel, and tart grapefruit are a match made in heaven in this refreshing and filling seasonal salad.

Celebrate the Seasons Issue 3


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